Portal de Periódicos da CAPES

Concentration levels of metals in different types of vinegars

1993; Wiley; Volume: 37; Issue: 1 Linguagem: Inglês

10.1002/food.19930370114

1521-3803

A. Acosta Artiles, Carlos Dı́az Romero, Arturo Hardisson de la Torre,

Fermentation and Sensory Analysis

Food / NahrungVolume 37, Issue 1 p. 72-73 Short Communication Concentration levels of metals in different types of vinegars A. Acosta Artiles, A. Acosta Artiles Department of Public Health, University of La Laguna, SpainSearch for more papers by this authorC. Diaz Romero, C. Diaz Romero Department of Analytical Chemistry, University of La Laguna, SpainSearch for more papers by this authorDr. A. Hardisson De La Torre, Corresponding Author Dr. A. Hardisson De La Torre Department of Public Health, University of La Laguna, SpainAvda. Lucas Vega no 22, La Laguna, Tenerife, Canary Islands, SpainSearch for more papers by this author A. Acosta Artiles, A. Acosta Artiles Department of Public Health, University of La Laguna, SpainSearch for more papers by this authorC. Diaz Romero, C. Diaz Romero Department of Analytical Chemistry, University of La Laguna, SpainSearch for more papers by this authorDr. A. Hardisson De La Torre, Corresponding Author Dr. A. Hardisson De La Torre Department of Public Health, University of La Laguna, SpainAvda. Lucas Vega no 22, La Laguna, Tenerife, Canary Islands, SpainSearch for more papers by this author First published: 1993 https://doi.org/10.1002/food.19930370114Citations: 6AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. References 1 Troncosos Gonzáles, A. M., and M. Guzmán Chozas, Nahrung 32 (1988) 743–748. 10.1002/food.19880320809 PubMedGoogle Scholar 2 Ribereau-Gayon, P., E. Peynaud, P. Sudraud and P. Ribereau-Gayon, Tratado de Enologia, Ciencias y técnicas del vino. Vol. I. Hemisferio Sur. 1980. Google Scholar 3 Ministerio de Sanidad y Consumo, Análisis de alimentos, Métodos oficiales y recomendados por el C.I.C.C., Servicio de Publicaciones del Ministerio de Sanidad y Consumo, Madrid 1985. Google Scholar 4 Ullman, F., Enciclopedia de Quimica Industrial, Vol. XI, Sec. VI., G. Gili, Barcelona 1932. Google Scholar 5 Muller, G., Microbiologiá de los alimentos vegetales. Acribia, Zaragoza 1981. Google Scholar 6 Millo, L., Legislación alimentaria española. Revista de Derecho Privado, Madrid 1976. Web of Science®Google Scholar 7 Cohee, R. F. Jr., and G. Steffen, Food Ind. 21 (1949) 1746–1748, 1895. CASGoogle Scholar Citing Literature Volume37, Issue11993Pages 72-73 ReferencesRelatedInformation